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Raspberry Chocolate Chia Pudding

This Raspberry Chocolate Chia Pudding is made up of rich, healthy layers of raspberry and chocolate, topped with grated dark chocolate.

I was gifted my first bag of chia seeds almost two years ago. My wonderful old roommate and best friend gave them to me as she was packing up her things to go home after four years of university together. It was an emotional time. There were some tears. Lots of standing together around in empty bedrooms, thinking, “We will never be in this exact place in this exact situation again.”

I guess chia seeds helped.

At first, they were sprinkled half-heartedly into the rare smoothie I threw together, usually when I was feeling down on myself and decided to have a liquid meal (yeah, not my thing usually). To me, chia seeds represented something interesting, worldly and healthy . . . I just didn’t know what to do with them.

More than a year ago, I first came across a Pinterest pin about chia pudding, most likely in one of my late-night healthy recipe Pinterest binges that come on every once in a while. It looked about as appealing as four-day old leftovers your mom forced you to eat when you were 15 and home alone for dinner. I still think of fish eyeballs floating in jelly when I think of chia pudding.

Aren’t you so excited to hear about this raspberry chocolate chia pudding recipe now? I BET YOU ARE.

This recipe comes from the talented Maria Ushakova‘s website. She gets it right: if you want to burn the image of fish eyeballs out of your retinas, make chia pudding into a delicious dessert treat. Chocolate and raspberries make everything better. (And I hear you can barely taste the corneas!)

I hope you understand my sense of humor, lovely readers.

This raspberry chocolate chia pudding is the fusion of two separate, but equally delicious, layers. The first is a rich dark chocolate layer made from almond milk, melted chocolate, and chia seeds. The second is a smooth and fresh-tasting raspberry layer that lightens up each spoonful of pudding.

While I’d say this pudding is more dessert than breakfast, I managed to save the second serving for my breakfast the next morning. It’s insanely good! Just think about people who have chocolate croissants or Nutella and bread in the morning. Yes, early-morning chocolate can seem strange, but really, restricting the flavours of food you eat to certain times in the day is madness. So YOLO.

Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂

This Raspberry Chocolate Chia Pudding is made up of rich, healthy layers of raspberry and chocolate, topped with grated dark chocolate.

Author: Cassie @ Crumb Kitchen

Serves: 2 servings

Ingredients

Chocolate Layer

2 oz. dark chocolate, chopped

1 cup almond milk

3 tbsp. chia seeds

Raspberry Layer

½ cup frozen raspberries

1 cup almond milk

3 tbsp. chia seeds

Topping

Chocolate shavings (optional)

Instructions

Chocolate Layer

In a small saucepan, add the 2 oz. of chopped dark chocolate and stir constantly until melted. Slowly pour in the 1 cup almond milk and whisk well, warming the milk until everything is combined. Ensure the milk doesn't boil. Remove from heat; let cool.

Once it has cooled, add the remaining 3 tbsp. of chia seeds, stir well, and refrigerate overnight in a covered container.

Raspberry Layer

In a blender, puree the frozen raspberries and other 1 cup of almond milk until smooth and milky. Pour into a lidded container and add 3 tbsp. of the chia seeds, stirring well. Cover and refrigerate overnight.

Assembly & Topping

When you're ready to eat, pour an even amount of the chocolate mixture into two small bowls or dessert glasses. Top with an even amount of the raspberry mixture. Add a sprinkle of chocolate shavings on top, if desired.

Budget Breakdown

Why it’s Cheap

Pudding and mousses are usually made from heavy/whipping cream, which makes buying that $6 carton painful. As a non-coffee drinker, I usually only use a tiny portion of those large cartons before they expire. This way, you can make healthy-ish pudding with only cheaper almond milk and a few add-ins.

Also, we’re using frozen raspberries rather than fresh as I usually find they’re cheaper year-round.

Make it More Budget-Friendly

Feel free to use regular milk instead of almond milk, if that’s your jam. Buy your dark chocolate bars at the dollar store and pick up a few tablespoons of chia seeds at your local bulk food store if you know you’ll be using chia seeds solely for this recipe and not elsewhere.

Reader Interactions

Comments

Fish eyeballs LOL I totally get it! Chia seeds definitely have a unique texture and look but ooooh how I have grown to love them! The layers in this just look so good. I love how something so delicious can be packed with nutrition, too! I <3 chia!

Fish eyeballs, eh? I personally think they look like frog eggs! Hahaha.
But hey, weird is good. And I have to say, no matter how weird chia seeds might be, this looks wonderful! I would be allllll over this. And for the record, I think chocolate is an acceptable meal component no matter what time of day (or night).

Hi Cassie, lovely post, it’s funny how moments cone and moments go never to be felt again. The best part is a new moment gives wonderful opportunities for creativity such as your pudding with chia seeds. Chia seeds have come a long way since Chia pet, lol.Love the dark chocolare and the texture of the chia seeds. Can’t Waite to try this recipe.
Gave a wonderful weekend.
Chere’s
Loreto

Chia is such a wonderful gift! I’ve never made chocolate chia pudding. I always stick to vanilla, or honey, or maple syrup. I even made rosewater chia pudding (I did that once and LOVED it). Now I want to make chocolate chia pudding because I must try it! Plus chocolate & raspberries – that’s my favourite combination!

I laughed out loud at the idea of eyeball pudding! Ha, how terrifying. Chocolate and raspberry is one of my favourite combinations, I’ll have to incorporate this into my breakfast routine (which is chia pudding every day, lol).

I sometimes think that chia has inherited the reputation that tapioca used to hold. They’re both more delicious than appearances sometimes suggest. I love all the flavours you’ve chosen for this pudding!